Langostino bisque is a luxuriously smooth and creamy soup that combines the delicate sweetness of langostinos with a rich blend of seafood stock, cream, and a hint of brandy for depth. This elegant soup is finished with a touch of fresh herbs, providing a sophisticated and comforting dish perfect for special occasions.
Course Main Dishes, Soup
Cuisine French
Keyword langostino bisque
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Calories 384kcal
Author Bon Appeteach
Ingredients
1lb.Langostino TailsPrecooked or Raw
4clovesGarlicMinced, divided
2tbspOlive Oil
1/2cupCarrots Diced small
1/2 cupCeleryDiced small
1 cupOnionDiced small
2 tbspTomato Paste
2tbspButter
2 tbspFlour Use gluten free or keto friendly flour as desired
2.5cupsFish Stocksub with vegetable stock
3/4cupDry White Wine I used sauvignon blanc
1cupHeavy Cream
1tspSea Salt
1tspCracked Black Pepper
1/4tspRed Pepper Flakes
1/2tspTarragon
1 tspFresh Chives Save extra for garnish
Instructions
Begin by defrosting the pre-cooked langostino tails (if frozen) in a bowl of cold water. Replace 1-2 times until they are fully defrosted and then pat them dry fully with paper towels.
In a large pot, add your olive oil and heat it to medium high heat.
Add in your mirepoix (carrots, celery, and onion). Cook about 4-5 minutes then add your remaining minced garlic and sauté another 30-60 sec.
Season with the salt, pepper, red pepper flakes, tarragon, and chives. Cook 30 sec.
Mix in your tomato paste and butter and allow the butter to melt and mix everything with the cooked vegetables. Add in the flour so everything is fully coated and stir until it is fully combined and creates a light paste.
Pour in the white wine and stir the veggies into the liquid. Allow the wine to come to a simmer. Then add your stock.
Bring the mixture back to a simmer and let it reduce down for about 10 minutes. Then add in the heavy cream.
Remove the pot from the heat and using an immersion blend, fully blend the veggies into the stock. You can use a standard blender but you have to cautious when blending hot liquids so they do not pressurize and burn you.
Once the stock is fully pureed, test taste and adjust seasonings as needed.
Leave the bisque off the heat and add the precooked langostinos into the pot and stir until it's fully combined and they are heated through.
Serve with crusty bread and top with fresh chives if desired.
Notes
If you have raw langostino tails, clean and remove any shells. Cook them over medium-low heat for 3-4 minutes in a little oil or butter before adding them to the bisque to ensure they are cooked through and tender.